zero training, a loaded spice rack and a passion for food and it's preparation.

Monday, April 7, 2008

bon appetit's rhubarb and raspberry jam

once again, it was another washed out weekend here in greensboro and once again, it was another early morning rise for delana and i. it really should be a crime to have to wake up at 3:45 in the morning on a sunday morning. sunday's are meant to sleep in right? i think so. i also think this message needs to be passed on to starbucks....wishful thinking. it's fun but that's all it is, is wishful. sowhat to do when life gives you rainy days and early mornings? complain? i just did that. so yes you can do that and you can also make jam. jam is what i did yesterday and boy did it turn out gooood.

my inspiration came out of Bon Appetit's March 2008 issue (pg.121?not sure but it sounds right.) i've been wanting to try it since the magazine made its way through my mail slot but have not been able to since the grocery stores around me didn't seem to realize that it was rhubarb season up until this past weekend. so behind the times. the first supermarket i came across that carried these elusive, red stalks had them at a whopping $6 a pound. my cash flow was not as great as my desire to make this jam. i continued on through the produce section, grabbing the stuff i actually needed. once done, delana and i made a stop at the Fresh Market to pick up some almonds since this location carries them in bulk at a much fairer price than the vacuum sealed packs found at our first stop. this second stop satisfied much more than our need for almonds, it also provided us with rhubarb for a $3 a pound. six dollars vs. three dollars? the latter makes for a much happier checking account balance. this along with the half jar of raspberry preserves i had in the fridge, some sugar and water and i was on way to rhubarb and raspberry jam minus the roly polys. i did make profiteroles from gourmet's march issue but i'll post about those later. i guess i too am a little behind on my recipe trials but better late than never. if you too are waiting to try this recipe out don't wait too long because it's definitely something that you're going to want ot have waiting for you in your 'fridge. i had some this morning spread over some toast with a side of oatmeal. delicious.Bon Appetit's Rhubarb and Raspberry JamMarch 2008 issue1/2 pound fresh rhubarb, cut crosswise into 1/2-inch-thick slices (about 2 cups)1/2 cup sugar1 tablespoon water1/2 cup raspberry jamCombine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.

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